Creamy Keto Tuscan Cod
Tender cod fillets in a rich, keto-friendly cream sauce with sun-dried tomatoes and spinach, perfect for low-carb dinners.
Equipment
- Large Skillet
- Wooden Spoon
- Plate
Ingredients
Cod
- 4 cod fillets about 6 oz each
- 2 tablespoons olive oil
- 3 tablespoons butter divided
- salt and black pepper to taste
Sauce
- 4 cloves garlic minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/3 cup sun-dried tomatoes in oil drained and chopped
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- 2 tablespoons fresh basil chopped
- 1 tablespoon fresh lemon juice
Instructions
- Pat cod fillets dry with paper towels. Season both sides generously with salt and pepper.
- In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Add cod fillets and cook until golden, about 3-4 minutes per side. Transfer to a plate and cover loosely with foil.
- In the same skillet, reduce heat to medium. Add remaining 2 tablespoons butter. Once melted, add minced garlic and cook for 30 seconds until fragrant.
- Add chicken broth to the skillet and scrape up any browned bits. Simmer for 2 minutes until slightly reduced.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth. Add Italian seasoning and red pepper flakes if using.
- Stir in chopped sun-dried tomatoes and fresh spinach. Cook until spinach wilts, about 1-2 minutes.
- Return cod fillets to the skillet, spooning some sauce over the top. Simmer gently for 2-3 minutes until fish is cooked through and flakes easily with a fork.
- Sprinkle with fresh basil and drizzle with lemon juice just before serving.
Notes
Use fresh or thawed cod. Substitute haddock or halibut if needed. Prepare sauce ahead and reheat gently. Store leftovers for up to 2 days. Serve with cauliflower rice or roasted vegetables. Use coconut cream for dairy-free. Add white wine for extra flavor. Simmer longer for thicker sauce.